Kheeraj with Rose Petals and Pistachios

By Ashia Ismail-Singer

Kheeraj with Rose Petals and Pistachios

Kheeraj is a traditional rice pudding, often served in Indian homes. You will come across different versions, as all Indian families have their own way of making it. My Kheeraj with Rose Petals & Pistachios recipe has simple flavours and is best served with homemade puris and cream.

Kheeraj with Rose Petals and Pistachios Recipe

Serves 6–8

Prep time 15 mins

Cooking time 20–30 mins

Ingredients:

1 cup basmati rice

1 tbsp ghee or butter

4 cups milk 

4 cups water

½–¾ of 395g can condensed milk, depending on preference

¼ cup raisins or sultanas

200ml fresh cream to serve

Garnish

chopped pistachio nuts

edible rose petals

Method:

Wash and soak the rice for an hour before you begin making this dessert for best results.

Once drained, add the rice, butter, milk and water to a large saucepan.

Bring to the boil and then reduce the heat, cooking until all the liquid has evaporated, about an hour.

Once cooked, take off the heat and blend with a hand blender for a creamier result or leave as it is. Add some of the condensed milk and taste, adding more if you like it sweeter.  Return to the heat, ensuring the mixture is well combined.

Stir through raisins, and serve with single cream, garnished with chopped pistachios and edible rose petals, if desired.

 

My Indian Kitchen by Ashia Ismail-Singer, photos from Manja Wachsmuth; published in hardback by Potton & Burton, RRP: $49.99.

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